Salmon Recipes?

In a conscious effort to try and eat more healthy and live a better life style, I've given up red meat, which is to say I've sworn off burgers and fast foods. I will still on the rare occassion indulge in a steak or pork dish, carefully prepared at home of coarse. However, my main diet consists of salmon (once or twice a week) shrimp and chicken breasts prepared in a variety of ways. I am quite happy with the few recipes I have for poultry, however fish is somewhat an enigma for me. I'm confined to either broil/bake and frying my foods, however I prefer bake/broil for health reasons.

Well, beyond just putting a little lemon and s&p, what else can I do to make my salmon, shrimp more flavorful?

I saw this item on the news last night about farmed salmon. It seems they have elevated levels of certain carcinogens - much more so than wild salmon. It comes from the feed apparently. The "experts" advise no more than one farmed salmon meal every 2 months or so to avoid health risks. The salmon industry acknowleges the numbers but insists that the risk is miniscule and somebody is engaging in scare tactics.
Once every 2 months? That seems a bit extreme. 2 or 3 times a week? Hmm, maybe you should be concerned.
First beef and now salmon! Is nothing sacred anymore?

1. Although this is the first time I've heard of farmed salmon being potentially carcinogenic, I have heard/read on many occasions recommendations on limiting your intake of carnivorous animals especially large carnivorous fish. I'm sure you've heard this as well. As you move up the food chain toxins get multiplied. For instance, if 100 sardines each consume algae containing 1 mg of mercury and then a tuna comes along and consumes them, that tuna's got 100 mg of mercury. Same thing for wild salmon.

2. The liver of any animal acts as a filter. Any toxins that an animal consumes are going to be concentrated in the liver. Although I see nothing wrong with eating the occasional pate or liver and onions because you enjoy it, I would recommend thinking twice about consuming liver for health reasons.

i work for a grocery store as one of their in store chefs. we carry salmon that is farm raised but they use a feed that is free of the carcinogens others are so concerned with. from what i am told the carcinogens are from a dye added to the food to give the meat more of a pink color. the type that we get in doesnt use this type of dye ours is from crusteceans like the wild stuff is. i dont know if this helps but there are safe farm raised salmon out there i am unsure of the exact farm but our salmon comes from dickies seafood out of richmond va. maybe they have a website that you could find more info on. also try using maple syrup, ginger, shallots, blood oranges, roasted bell pepper pesto, mild cheeses, creams ( i like creme fraiche with fresh dill ). salmon is one of those fish that has almost limitless culinary potential. just play around with it see what you like cause in the end you are the only one who can decide what tastes good. good luck and happy tasting.